Arroz caldo is a beloved Filipino rice porridge, traditionally savory with ginger, garlic, and chicken. This sweet version transforms the classic into a comforting dessert or breakfast, using glutinous rice (also called sweet rice or malagkit), coconut milk, and sugar, resulting in a creamy, lightly sweet, and deeply satisfying bowl. It’s a versatile dish that works beautifully warm or chilled, and it comes together in about 45 minutes with simple pantry staples.
Ingredients
- 1 cup (200 g) glutinous rice (sweet rice), rinsed and drained
- 4 cups (960 ml) water
- 1 (13.5 oz / 400 ml) can coconut milk
- 1/2 cup (100 g) granulated sugar, or to taste
- 1/4 teaspoon salt
- 1 (2-inch) piece ginger, peeled and thinly sliced (optional, for a savory note)
- For serving: toasted coconut flakes, sliced ripe mango, or a drizzle of coconut cream
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a large pot, combine the rinsed rice and 4 cups (960 ml) water. If using ginger slices, add them now. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
- After 15 minutes, the rice should be very soft and starting to break down. Stir in the coconut milk, sugar, and salt. Continue to cook over low heat, uncovered, for another 15–20 minutes, stirring frequently, until the porridge is thick and creamy. The rice grains should be fully broken down and the mixture should coat the back of a spoon.
- Taste and adjust sweetness, adding more sugar if desired. Remove the ginger slices if you used them.
- Serve warm, topped with toasted coconut, mango slices, or an extra drizzle of coconut milk.
Tips
- Rice substitution: If you can’t find glutinous rice, use regular short-grain sushi rice. It will be slightly less sticky but still creamy. Do not use long-grain rice like jasmine or basmati; it won’t break down the same way.
- Stir often: The rice can stick to the bottom of the pot, especially as it thickens. Stir every few minutes during the final simmer.
- Adjust consistency: If the porridge becomes too thick, add a splash of water or coconut milk to loosen it. If it’s too thin, cook a few minutes longer.
- Make it vegan: This recipe is already vegan as written, but ensure your sugar is vegan-friendly (some refined sugars are processed with bone char).
Serving Suggestions
Serve this sweet arroz caldo as a warm breakfast porridge, a cozy dessert, or an afternoon snack. It pairs wonderfully with fresh mango slices, a sprinkle of cinnamon, or a handful of toasted sesame seeds. For a richer treat, top with a scoop of vanilla ice cream or a drizzle of condensed milk.
Variations
- Savory-sweet: Add a pinch of black pepper and a splash of fish sauce (patis) along with the ginger for a unique savory-sweet balance.
- Fruity: Stir in 1 cup of diced ripe mango, banana, or jackfruit during the last 5 minutes of cooking.
- Spiced: Add a cinnamon stick or a few pandan leaves while simmering for a fragrant twist.
- Chocolate: Whisk in 2 tablespoons of cocoa powder with the sugar for a chocolate-coconut porridge.
Storage and Reheating
Store leftover arroz caldo in an airtight container in the refrigerator for up to 3–4 days. The porridge will thicken as it cools. To reheat, place it in a saucepan over medium-low heat with a splash of water or coconut milk, stirring until heated through. You can also microwave individual portions for 1–2 minutes, stirring halfway. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Yes, but the texture will be different. Regular rice will produce a thinner porridge that is less sticky and creamy. If using regular rice, you may need to cook it longer and stir more to achieve a similar consistency.
Is this the same as champorado? Champorado is a Filipino chocolate rice porridge made with glutinous rice and cocoa. This sweet arroz caldo is a variation that uses coconut milk and sugar instead of chocolate, resulting in a milder, more neutral sweetness.
Can I make this in a rice cooker? Yes, you can. Combine all ingredients in the rice cooker and cook on the porridge setting, or on regular cook until the rice is soft and creamy, stirring occasionally. You may need to add extra water if it becomes too thick.
Why is my porridge too watery? This can happen if you added too much water or didn’t cook it long enough. Continue simmering uncovered, stirring frequently, until it thickens. If it’s still thin after 10 minutes, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in.
Can I use coconut cream instead of coconut milk? Yes, but coconut cream is thicker and richer. Use half coconut cream and half water to replace the coconut milk, or simply add the cream at the end for a luxurious finish.
Is this dessert meant to be eaten hot or cold? Both! It’s traditionally served warm, but many people enjoy it chilled like a rice pudding. If serving cold, you may want to add a little extra liquid when reheating or eating, as it will set firmly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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